Zabaglione

6 egg yolks
1/3 cups sugar
1/4 tsp. cinnamon
1 cup dry or dry or sweet wine

Beat egg yolks, adding sugar gradually, until firm.
Add cinnamon and wine slowly, beating well. Set
over hot water. Cook and beat until sugar is
dissolved and mixture resembles thick custard -
about 10 minutes. Serve immediately in sherbert
glass. Serves 6.